Best restaurants in Monteriggioni

Futura Osteria

Bib Gourmand€€€Tuscan, Seasonal Cuisine

Along the Via Francigena, just a few steps from Monteriggioni, stands the small medieval hamlet of Abbadia Isola, with its splendid Romanesque church and ancient buildings that once formed the monastery and its dependencies. Futura Osteria occupies the rooms that were once the monks’ cellars, where they stored their wines: here you can enjoy flavourful, Tuscan-inspired cuisine, simple and profoundly seasonal. The format offers three fixed-price tasting menus, with portions that are always generous; many of the vegetables come from the restaurant’s own kitchen garden. In addition to the menus,

🕐 We-Su 12:30-14:00,19:30-22:00

Tavola di Guido

€€€Tuscan

The menu crafted by Guido, a chef attentive to seasonality and estate products, is a tribute to the land. The extra virgin olive oil comes from Poggibonsi or Castellina, both from the same farm. Among the signature dishes is the beetroot risotto with pancetta, crème fraîche, and nasturtium – but only when in season! The wine cellar features Tuscan, Italian, and international labels, with a special treat to try: Amphoreum, a home-produced orange wine made from Trebbiano, known for its salinity and medium body.

Il Frantoio

€€italian

The 19C millstone, press and cisterns can still be seen in the dining room at this restaurant, bearing witness to its past as an olive oil mill. Situated in spectacular Colle di Val d’Elsa, Il Frantoio boasts old stone and brick walls and vaulted ceilings, as well as tables set out in the piazza for summer dining. Although the setting suggests simple and rustic cuisine, the chef surprises guests with top-quality dishes which are technical and often highly creative, such as liver with sour cherries and pistachios, and smoked spaghetti with an anchovy sauce, capers and black garlic cream.

Bis Osteria Italiana Contemporanea

€€Seasonal Cuisine, Tuscan

In the glorious premises of the old Arnolfo restaurant in the old town, this restaurant is run by the same management as previously, although with a new young chef at the helm in the kitchen. The delicious yet concise menu features “Italian specialities” (the name given to all the main courses) with a focus on meat and fish, accompanied by excellent bread options (you can even order “scarpetta” dipping bread for mopping up the remains of a Cinta Senese pork sauce). The house speciality is a delicious pigeon dish. In fine weather, guests can dine on the beautiful, tranquil terrace.